Carrot Ginger Soup

• 1 pound of baby carrots
• 1 large onion
• 5 cups chicken broth (or 4 cups chicken broth, 1 cup of water)
• 2 tbls fresh ginger
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbls olive oil

Shred the carrots using a food processor or blender.

Coarsely chop the onion.

In a pan, cook the onions over medium heat for about 5 minuts. Add the shredded carrots to the pan. Add the ginger, salt, and pepper and continue to cook over medium heat for 5 more minutes.

Add 5 Cups of broth, stir, and increase the heat to high. Bring to a boil and then bring to low. Simmer for 15-20 minutes. Use a stick blender or blender to blend to desired consistency.